Historically, the name “Wagyu” is meant to refer to all Japanese beef cattle, with “Wa” meaning Japan and “gyu” meaning cow. The wagyu from Miyazaki, the southern-most prefecture of Japan located on the island of Kyushu, is recognized by the Japanese as the finest Wagyu beef raised in Japan. All Japanese beef from Fine Wagyu comes with an Authentic Certificate. To understand the fundamentals of Wagyu beef, first you need a quick lesson in the Japanese language. Collections 100% Grass-Fed Beef Pasture-Raised Grain-Fed Beef Japanese Wagyu American Wagyu Chicken Pork Sustainable Seafood Bison & Game American Lamb Turkey Featured Butcher's Specials. American Wagyu beef almost always comes from Wagyu cattle crossbred with other beef cattle, such as Angus. This Wagyu is raised by Japanese beef masters who follow traditional methods to produce beef that is recognized around the world for its marbling, velvety texture and sweet flavor. The United States Department of Agriculture (USDA) classifies beef as Prime, Choice, Select or a lower grade. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. However, the different names of Wagyu refer to the specific region that the cattle is raised, such as Kobe, Matsusaka Ushi, and Ohmi. Save the wagyu for a dish like yakitori-style beef skewers, or traditional Japanese dishes like shabu-shabu or sukiyaki that feature thinly sliced beef. Your browser's Javascript functionality is turned off. American ranchers are working hard to increase the production of this sought-after beef, but only 221 animals were exported to the United States before the ban was in place. In Japan, only four types of cattle are used: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. "Kobe beef," for example, describes wagyu that comes from the area around the Japanese city of Kobe; like wine appellations, the wagyu from the region must meet established criteria to earn the label. But that doesn’t mean that any Japanese cow qualifies. If you've managed to get a piece of Wagyu beef, it's important to know the right way to cook it. We do our best to provide you the best ultimate beef in the world. Wagyu, which means Japanese beef, comes from a special breed of Japanese cow. When translated, "Wa" means Japanese and "gyu" means cow—literally, Wagyu … Privacy Policy | These scores range from 1 to 12, and by JMGA standards, USDA prime beef would only achieve a fat quality score of four. The United States Department of Agriculture (USDA) classifies beef as Prime, Choice, Select or a lower grade. D'Artagnan Both of these kinds were in our tasting. The meat is graded by the Japanese Meat Grading Association, which examines it to make sure it’s up to standards and gives it a grade. The legendary, sometimes mythical process of cattle raising in Japan has been handed down through the generations, all in an effort to protect their national treasure. Because it’s too rich to eat as a whole steak. Seriously, the price of wagyu steaks on a steakhouse menu is enough to take your breath away. Never ever given antibiotics or added growth hormones, the cattle are fed for over 500 days on a … To make the most out of your steakhouse experience, buy a steak that you can’t find at the local butcher shop (like dry-aged steaks). Buy on Snakeriverfarms.com. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. However, it has only recently become such a coveted and prized type of beef in restaurants and butcher shops around the world. The highest grade is A5, but the fat quality scores are crucially important. Indulge in one of the most exquisite meats in the world with a cut of premium A5 Japanese Wagyu beef. Japanese Wagyu Kobe Beef Style Winner of the last two culinary Olympics, beating Wagyu from all over Japan - even from KOBE - Miyazaki Wagyu KOBE BEEF Style Beef is by far the finest in the world. The more information that's put out there about Japanese Wagyu, the more likely it is those mis-labelings and marketing sleight-of-hands will get brought into the light. Unlike other beef steaks, Wagyu beef … Considering its high price tag, you want to appreciate every bite! Our A5 Wagyu beef is the real thing: exceedingly hard-to-find and imported from Japan. After years of working in professional kitchens, Lindsay traded her knives in for the pen. Wagyu and Kobe beef is best consumed in smaller, three- or four-ounce portions; a huge steak would overload your taste buds. Our Japanese Wagyu beef is exclusively A5 grade — which is the top score for marbling, color, firmness, and tenderness, truly the ultimate steak experience. Japanese Wagyu Beef Our A5 Wagyu beef is the real thing: exceedingly hard-to-find and imported from Japan. Wagyu Beef Imperial Wagyu Beef is 100% American born and raised by family farms who take pride and care in producing the finest beef available. Kobe beef (神戸ビーフ, Kōbe bīfu) pronounced [koːbe biːɸɯ] is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. There are plenty of tricks to get cheap meat to taste great, so why drop so much coin on wagyu? Certified Wagyu beef from Japan. All that fat also makes the beef juicier than a regular steak, and since it contains more fatty acids, it also has a more appealing aroma. 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